- 1 cup sugar-free barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
Optional Garnishes
- Fresh parsley
- Grated Parmesan cheese
- Red pepper flakes
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Small mixing bowl
- Oven or air fryer
- Meat thermometer
Preparing the Meatball Mixture
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Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, combine:
- Ground beef
- Egg
- Almond flour
- Parmesan cheese
- Garlic powder
- Onion powder
- Smoked paprika
- Italian seasoning
- Salt
- Black pepper
Mix gently until all ingredients are evenly distributed.
Avoid overmixing, which can result in dense meatballs.
Stuffing the Meatballs
Scoop approximately 2 tablespoons of meat mixture and flatten it in your hand.
Place a cube of mozzarella cheese in the center.
Carefully wrap the meat around the cheese and roll into a ball, ensuring the mozzarella is completely enclosed.
Repeat until all meatballs are formed.
Arrange the meatballs evenly on the prepared baking sheet.
Baking Instructions
Place the baking sheet in the preheated oven.
Bake for 20 to 25 minutes, or until the meatballs are browned and fully cooked.
The internal temperature should reach 160°F (71°C).
During the last 5 minutes of cooking, prepare the BBQ sauce.
Making the Keto BBQ Glaze
In a small saucepan, combine:
- Sugar-free barbecue sauce
- Apple cider vinegar
- Worcestershire sauce
- Smoked paprika
Heat over medium-low heat for 3 to 5 minutes, stirring occasionally.
The sauce should become warm and slightly thickened.
Coating the Meatballs
Once the meatballs are cooked, remove them from the oven.
Transfer them to a large bowl.
Pour the warm BBQ sauce over the meatballs and gently toss until evenly coated.
Alternatively, return the coated meatballs to the baking sheet and bake for an additional 3 to 5 minutes to help the glaze caramelize slightly.
Air Fryer Method
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